Homemade Tomato Sauce


  • 1.8kg heirloom or homegrown tomatoes, chopped
  • 1 large onion, chopped
  • 1 cooking apple, chopped
  • 475ml malt vinegar
  • 450g brown sugar
  • 55g salt
  • 1½ tsp ground white pepper
  • ¼ tsp cayenne pepper
  • 1 tsp allspice
  • 1 tsp ground cloves

1. Combine all the ingredients in a large, heavy-based saucepan.

2. Bring to the boil, then simmer uncovered over low heat for 3 hours, stirring occasionally.

3. Use a stick blender to puree until smooth, and then strain through a sieve. Alternatively, use a moulis to puree and strain.

4. Reheat if necessary, and use a funnel to transfer to sterilised bottles while hot. Seal bottles tightly.

5. This will last for months in a cool, dark place, and is best stored in the fridge once opened.

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